In a skillet over medium heat, combine the black beans, taco seasoning, and a splash of water. Stir occasionally, allowing the mixture to heat through for about 5 minutes until fragrant and steaming.

While the filling cooks, gather a blender and combine the cilantro, sour cream, lime juice, and garlic. Blend until smooth, approximately 30 seconds.

Warm the tortillas slightly in a skillet or microwave. Spoon a generous line of the black bean mixture onto each tortilla, then fold over to create a taco shape.

Heat about 1/4 inch of canola oil in a large skillet over medium-high heat. Carefully place the folded tacos in the hot oil and fry for about 2-3 minutes on each side until golden brown and crispy.

Transfer the tacos to a plate lined with paper towels to drain excess oil. Drizzle with cilantro lime sauce and serve immediately.